1. AACC international, approved methods of the American association of cereal chemists;AACC,2011
2. AACCI methods 10-10.03 (optimized straight-dough bread-making method);AACCI,2000
3. Can food technology innovation change the status of a food security crop? A review of cassava transformation into “bread” in Africa;Abass;Food Reviews International,2016
4. The leavening ability of bakers yeast on dough prepared with composite flour (wheat/cassava);Aboaba;African Journal of Food Science,2010
5. AOAC international, approved methods of the association of official analytical chemists;AOAC,2012